Recipe: Tomato Shells au Gratin

Name: Coques de tomates gratinées
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Ingredients: 4 grosses tomates émondées coupées en 2 et égrainées(gardez les graines); 200 gr de filet de cabillaud; 2 pommes de terre moyenne (Bintje si possible); cuites , épluchées et écrasées chaudes; 1 poivron rouge et 1 vert la peau retirée évidés et taillés en petits carrés et quelques olives; 2 gousses d'ail dégermées écrasées et hachées; huile d'olives; 1 petit verre de muscat de rivesaltes (si possible); chapelure; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (2 reviews) Other dishes

Prep 15 min

Cook 35 min

Total 50 min

Servings 4 serv.

A simple and economical summer recipe

Ingredients for 4 servings

4 large blanched tomatoes cut in half and seeded (keep the seeds)
200 g cod fillet
2 medium potatoes (Bintje if possible)
cooked, peeled and mashed while hot
1 red bell pepper and 1 green bell pepper with skin removed, hollowed and cut into small squares and some olives
2 cloves garlic, germs removed, crushed and chopped
olive oil
1 small glass of Muscat de Rivesaltes (if possible)
breadcrumbs
salt and freshly ground pepper

Step-by-step directions

1 Preheat your oven to 180° (gas mark 6)
2/ Cut your cod into small pieces in a saucepan, salt, pepper and pour in your Muscat, bring to a boil and cook for 2 minutes, then add your 2 cooked and mashed potatoes, half the garlic, and a splash of olive oil. Continue cooking for 2 minutes while constantly stirring with a spatula then transfer to a large salad bowl.
With a fork, crush everything well to make a smooth mixture.
3/ In an ovenproof dish, arrange
your 8 hollowed tomato halves, salt, pepper, then fill each one with your puree and sprinkle a little breadcrumbs on top.
4/ Around them, arrange your diced peppers, the insides of your tomatoes, the remaining chopped garlic, a few black and green pitted and crushed olives, then salt and pepper.
5/ Pour a generous splash of olive oil over your tomatoes and garnish.
Cook in the oven for 35 minutes
That's it, it's done. Serve on beautiful plates the 2 tomato shells as a surprise, the garnish around it, all served with a nice chilled rosé and here is an unpretentious dish that I think will delight you.